Churn



June 22 1926- .H'. M. HlNER 2 Sheets-Sheet 1 CHURN Filed June 9, 1925 Figpl.

June 22, 1926. 1,590,094

H. HINER CHURN Filed June 9, v 1925 2 Sheets-Sheet 2 glwventoz v Him HWER.

Patented June 22, 1926.

UNETED STATES PATENT OFFICE.-

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Application iiled June 9, 19 25. erial No. 36,002

It is a purpose of the present invention to provide, in a churnfa construction including a revoluble container or can with an interior removable breaker or agitator which is loosely mounted in the container, capable of floating for agitating the cream, whereby the butter fats may be separated from the whey, in conjunction with means mounted on the frame for oscillating the container or can with respect to the agitator.

Another purpose is to provide a container or cream receiving receptacle with a bottom which is countersunk adjacent the wall of the recepetacle or container with a central raised portion which has a depending socket to engage a rectangular spindle on the frame, the spindle being rocked for the purpose of oscillating the receptacle.v

By the provision of the countersunk bottom, the cream acts to pass under the agitator so that it may float or move easily.

Still another purpose is to provide a frame with an adjustable brace which not only holds the receptacle or container perpendicularly but owing to its adjustability, cans orreceptacles of different heights may be supported on the frame.

It is to be understood that the particulars herein given are in no way limitative and that, while still keeping within the scope of the invention, any. desired modifications of detail and desired proportions may be made in the apparatus according to the circumstances.

The invention comprises further features and combinations of parts to be hereinafter set forth, shown in the drawings and claimed.

In the drawings:

Figure 1 is a view in perspective showing the improved churn constructed in accordance with the invention.

Figure 2 is a vertical sectional view through Figure 1. V

Figure 3 is a cross sectional view through the container or receptacle, more clearly showing the agitator on the interior.

Figure 4 is a cross sectional View on line 1 f of Figure 2, showing the means for agitating the receptacleor container.

Figure 5 is a plan view.

Referring to the drawings, 1 designates a frame which, though it may be of skeleton construction, consists of uprights 2, preferably tubular and rising from bases 3 which have legs 4 to insure a rigid construction the frame and carries a pinion 8 at its lower end for engagement with the rack 6., whereby upon reciprocating the rack, an

oscillatory or rockingmovement may be imparted to the spindle. thespindle carries a rectangular head 9 for entering a socket 1 0 on thebottom of a con tainer or receptaclell. This container or receptacle 11 receives cream to be churned.

The receptacle or container :11 has its bottom 12 annul a-rly depressed, as at 13, that is, at a location between the socket 10 and the cylindrical wall of the receptacle, so

as to allow the cream to pass freely under the removable breaker or agitator 14. The agitator floats within the receptacle and is in the form of an angular hollow buoyant frame consisting of upper and lower transverse portions 15 and 16 and the vertical portions 17, there being a handle 18 carried by the upper transverse portion 15, where by the agitator may be easily removed from the receptacle.

The receptacle is otherwise cylindrical in shape and carries a cover 19 which is flanged to telescope the receptacle. The cover also has a centrally located spindle 20 which enters a ring or socket 21 of a transverse brace 22 which has sleeves 23 telescopically mounted for sliadble adjustable movement on the guide stems 24 which rise from portions of the frame of the churn. Suitable set-screws or bolts 25 are threaded into the wall of the sleeves and engage with the stems 24- for holding the brace 22 in different adjusted positions, whereby receptacles or containersof different heights may be accommodated.

The frame has a laterally extending arm 26. In fact, the arm 26 is adjustable on the frame, that is, vertically, for the purpose of increasing or decreasing the length of reciprocating movement of the rack 6. Pivoted to the end of the arm is an operating lever 27 which has a slot and pin connection 28 with one end of the rack 6. Obviously, by oscillating the lever 27, reciprocating the rack 6, rocking or oscillating movement may be imparted to the receptacle or container, and us to the agitator being floatably mounted and the receptacle capable of oscillating movement, it is pos The upper end of,

sible to churn the cream efficiently and thereby separate all the butter fats from the Whey. By adjustingthe arm 26 relatively .close to the rack 6, it is possible to in-' crease or decrease the throw of the rack, whereby the oscillatory movement of the receptacle may be varied.

The invention having been set forth, what is claimed'is:

1. In a churn, the combination with a frame having a rocking spindle therein, of a cream receiving receptacle mounted for oscillatory movement in the frame and operativelyconnected to the spindle, a buoyant agitator mounted for floating movement in the receptacle, and means for rocking the spindle. V

2. In a churn, the combination with a frame having a rocking spindle with a head at its upper end, of a receptacle to .receive cream to be churned, having a socket on its bottom to receive thehead, a buoyant agitator mounted for floating movement on the interior of the receptacle, said bottom being depressed annularly at a point between where the socket is carried by the bottom and the cylindrical wall of the receptacle, whereby the cream may pass under and thereby cause a floating movement of the agitator; and a cover for the receptacle and having a central upright spindle to engage a socket carried by the upper part of the frame.

3. A cream receiving receptacle and agitator for a churn, comprising a container, and a floating agitator'operably mounted on the interior of the container, said agitator comprising alternate upright portions and openings through which the cream freely passes for the purpose of agitating the same and separating the butter fats from the whey, the bottom of the container being depressed annularly between the center of the container and the cylindrical wall thereof, whereby the cream may pass under the agitator and cause floating movements thereto. i

In testimony whereof he affixes his signature.

' HENRY M. HINER. 

